EP1670317B1 - Pre-dough concentrate for wheaten bread and mixed flour bread and method for its preparation - Google Patents

Pre-dough concentrate for wheaten bread and mixed flour bread and method for its preparation Download PDF

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Publication number
EP1670317B1
EP1670317B1 EP04761925A EP04761925A EP1670317B1 EP 1670317 B1 EP1670317 B1 EP 1670317B1 EP 04761925 A EP04761925 A EP 04761925A EP 04761925 A EP04761925 A EP 04761925A EP 1670317 B1 EP1670317 B1 EP 1670317B1
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EP
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Prior art keywords
dough
dough concentrate
yeast
concentrate
bran
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EP04761925A
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German (de)
French (fr)
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EP1670317A1 (en
Inventor
René Burgermeister
Bruno Zehnder
Johan Grootes Meiert
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Panadoro Group AG
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Panadoro Group AG
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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D10/00—Batters, dough or mixtures before baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/22—Ascorbic acid
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material

Definitions

  • the present invention relates to a pre-dough concentrate for the production of baked goods according to the preamble of claim 1, a process for the preparation of a pre-dough concentrate according to the preamble of claim 13, as well as the final doughs which are prepared with such a dough-concentrate according to the preamble of claim 10.
  • EP-A-1094715 is a multistage fermentation process for a pre-dough concentrate containing bran and glue, obtainable by enzymatic hydrolysis with a glucosidase and / or a glycanase. This is done at a temperature below 80 ° C and pasteurized should be. Subsequently, the pre-dough concentrate is cooled to less than 40 ° C. This cooled product is mixed with yeast and lactic acid bacteria and further fermented at a temperature below 45 ° C.
  • pre-dough Since the amount of pre-dough needed is about 25-40% of the total dough amount, even a smaller bakery is already dealing with large quantities of levers that need to be produced.
  • Pre dough has compared to baking agents advantages in terms of taste, smell, crumb texture and freshness. Despite these advantages, the use of pre-dough is still limited in both manual manufacturing and industrial operations.
  • the pre-dough concentrate according to the invention should have a low dosage (maximum 5% on the amount of flour) with regard to the application in bakeries, easy handling and not least a sufficient durability. Furthermore, the acceptance of the Vorlessnesskonzentrates by very good processing properties (short Teigreifezeit), an improvement in baking properties (fast oven, high baking volume, beautiful crust color) and an improvement of the sensory properties (smell, taste, Kauempfinden) to be increased.
  • bran There are several ways to modify bran. First a mechanical modification by fine comminution, secondly a thermal modification, preferably by a thermopneumatic treatment, and thirdly a mechanical thermal modification by extrusion (for example in Bühler / Uzwil twin-screw extruders).
  • the aim of these treatments is to extend the shelf life on the one hand and to improve the mouthfeel, taste and smell of edible bran on the other hand.
  • bran especially wheat bran
  • the predominantly aleurone-containing components are separated from the non-aleurone-containing ingredients.
  • the detachment can be carried out biochemically-enzymatically and / or mechanically-abrasive. at the usual müllereiischen separation of flour bodies and shells remains the aleurone layer in the shell, together with the fruit shell and seed coat, and is used as a bran ingredient, as already mentioned above, as food or Futterkleie.
  • the residual bran contains 20% less protein and up to 50% less mineral.
  • the particle sizes of the mechanically or mechanically and thermally modified residual bran particles is preferably 200-800 ⁇ m, more preferably about 300 ⁇ m. It is advantageous if the mechanical action on the bran takes place in the form of shear forces. This can be done, for example, by introducing the liquid in which the bran is guided into a colloid mill, from which the shear forces are then applied, or by mechanical-thermal modification by means of an extruder.
  • the cereal bran is supplied to a new use.
  • the pre-dough concentrate according to the present invention is based on mechanically, thermally, preferably thermopneumatically, and / or thermally-mechanically modified cereal bran or parts thereof, supplemented with yeast and optionally ascorbic acid or the like.
  • the Vorlessnesskonzentrat is a replacement product for the Vorlessness / lever with depending on the criterion similar, equal or better functional properties, such as a good starter from the respective Ruch, Halbweiss- and Weissmehlen.
  • the pre-dough concentrate also differs significantly from the available on the market baking agents because of the existing bioactivity.
  • ascorbic acid to the paste achieves a natural oxidation protection, which ensures a multi-day shelf life of the fermented, cooled paste.
  • ascorbic acid also activates, stabilizes and protects the glue when guiding the main dough.
  • the field of application of the pre-dough concentrate is preferably in the production of light and dark breads, rolls and pastries based on cereal flour, in particular wheat flour or wheat flour.
  • the pre-dough concentrate according to the invention is suitable for all known Teig enclosures- and baking systems such as the Gärverzögerungs- and fermentation interruption method, the PATT system and all pre-baking, cooling and freezing systems.
  • the pre-dough concentrate according to the invention is characterized by an acceleration of dough development, an optimization of the processing properties of the doughs and the promotion of the sensory properties of the baked goods. This is particularly evident in the better and stronger smell of baked goods and taste, as well as in the more pleasant eating properties such as a shorter, mellow crust and crumb.
  • the freezing point for the paste-like pre-dough concentrate is about -5 ° C for the liquid product at about -3 ° C.
  • the pre-dough concentrate should optimally be stored between 0 - 7 ° C. However, since the fermentation continues to a reduced extent, the product should preferably be stored with cold air flowing around it.
  • the pre-dough concentrate is supplied to the end customer with an optimum degree of fermentation, with a temperature of less than 6 ° C, in disposable or returnable containers with plastic insert or in a container.
  • the shelf life with proper storage is about 10-20 days.
  • the new pre-dough concentrate is a natural bread improver. It includes mechanically, thermally or thermally-mechanically modified grain bran, yeast and Ascorbic acid as a base as claimed.
  • Malted cereals preferably in the form of malt flour, wheat gluten, enzymes and water may optionally be added and mixed into a paste.
  • the paste is preferably fermented for between 0 and 6 hours at about 26 ° to 32 ° C.
  • the product is then cooled rapidly to about 0-4 ° C.
  • a paste or a liquid product can be produced.
  • ice water is added after the cooling process with gentle stirring until the desired viscosity is achieved.
  • the now pumpable solution is then packaged and stored as already described.
  • the pre-dough concentrate is fermented using normal compressed yeast, yeast milk, the filtrate obtained in the compressed yeast or a mixture thereof. There are no artificial acids such. Acetic, lactic acid or starter cultures used.
  • the driers are weighed and mixed. Subsequently, the liquids are added at a starting temperature of about + 3 ° C and mixed with the dry solids to form a paste.
  • the freshly produced paste with an initial temperature of about 12 ° C to 14 ° C begins to ferment immediately and the temperature increases rapidly by the fermentation heat to 25 to 32 ° C.
  • an overheating especially above 36 ° C
  • the to lead to the formation of acetic acid should avoid using the cooling as quickly as possible.
  • stirring or processing of the paste should be avoided as far as possible during the fermentation process, since this releases the CO 2 gases formed and accelerates the fermentation and heating again. In the continuous process, the processing should be as gentle as possible.
  • Pasty pre-dough concentrate for "dark” doughs Pre-dough concentrate "dark” paste prefers minimal maximum % % % Wheat bran extrudate 35.0 10 50 Diastase malt flour 9.0 0 20 wheat gluten 4.0 0 10 ascorbic acid 0.4 0.1 1.0 enzymes 0.1 0 0.4 yeast milk 10 1 50 Yeast filtrate / water 41.5 0 60 Total 100 b) Pasty pre-dough concentrate for "light” doughs Pre-dough concentrate "light” paste prefers minimal maximum % % % Wheat bran extrudate or aleurone-reduced wheat bran 15 5 30 Diastase malt flour 25.5 0 40 wheat gluten 7.6 0 10 ascorbic acid 0.3 0.1 1.0 enzymes 0.1 0 0.4 yeast milk 10 1 50 Yeast filtrate / water 41.5 0 60 Total 100 c) Pre-paste concentrate suspension for "dark” doughs Pre-dough concentrate "dark” suspension prefers minimal maximum % % % Wheat bran
  • the yeast milk preferably has a DS content of 12-28%, more preferably 20%.
  • the new dough concentrate has significant advantages in processing in bakery factories, as it can be added to the main dough directly in the preparation instead of a conventional pre-dough.
  • the necessary Yeast amount is below that which would be necessary in a conventional, direct dough handling with baking agents.
  • the doughs were processed much faster than in the case of baking agent and pre-dough use, which leads to time savings in production.
  • the Wasser usuallyge could be increased, ie a higher dough yield is achieved.
  • the new Vorlessnesskonzentrat has great advantages over the direct competitor Vorlessness, because in Vorlessness known, a significantly lower dough yield is achieved.
  • the dough yield of the new pre-dough concentrate is similar to good baking agents.
  • the new pre-dough concentrate can also be offered as an "all-in-one" product, ie it already contains the amount of yeast needed to make the final dough so that no yeast has to be added to the final dough. In the bakery, only flour, water and salt have to be added to the "all-in-one" product.
  • the wheat bran in the pre-dough concentrates described above may also be wholly or partially supplemented or replaced by other types of cereal bran, such as rye, oat and / or barley bran.
  • the modified bran in the pre-dough concentrate is selected in such a way that the final product is optimized for baking and taste.
  • rye flour Since rye flour is known to have no glue, it must be made ready to bake by acidification. This can be done conventionally via a multistage guide or by adding acid or strong acidic baking agents.
  • the new pre-dough concentrate is not an acidifier and therefore only with the addition of known acidulants for rye bread, that is for breads with a rye flour content of over 60%, suitable.

Abstract

The invention relates to a pre-dough concentrate for producing baked products, a method for producing a pre-dough concentrate, the use of one such pre-dough concentrate for producing baked products, and the baked products produced using one such pre-dough concentrate. For various reasons, a suitable alternative must be available both for baked products and for pre-dough. The inventive pre-dough is based on cereal bran or parts thereof modified in a mechanical, thermal, thermal-pneumatic and/or mechanical-thermal manner, and completed with yeast and ascorbinic acid. The pre-dough concentrate is a substitute product for pre-dough, with similar, identical or improved functional properties, depending on the criterion, such as a good pre-dough made from rye flour, semi-refined flour, and refined flour. The pre-dough concentrate is significantly distinguished from commercially available baked products by the bioactivity thereof.

Description

Die vorliegende Erfindung betrifft ein Vorteigkonzentrat zur Herstellung von Backwaren gemäss Oberbegriff des Patentanspruches 1, ein Verfahren zur Herstellung eines Vorteigkonzentrates gemäss Oberbegriff des Anspruches 13, sowie die Endteige, welche mit einem solchen Vorteigkonzentrat hergestellt sind gemäss Oberbegriff des Anspruches 10.The present invention relates to a pre-dough concentrate for the production of baked goods according to the preamble of claim 1, a process for the preparation of a pre-dough concentrate according to the preamble of claim 13, as well as the final doughs which are prepared with such a dough-concentrate according to the preamble of claim 10.

Erst im 18. und 19. Jahrhundert entstanden die hochgezogenen Brote mit porenreicher Krume, wie sie heute noch allgemein bekannt sind. Unter Verwendung von Hefe, die vor ca. 150 Jahren in Wien erfunden wurde, wurde aus Mehl und Wasser ein Hebel oder Vorteig hergestellt, der meistens über Nacht bei Raumtemperatur in speziellen Behältnisse fermentiert wurde. Dadurch wurde die damals schwach treibende Hefe vermehrt und in ihrer Leistung gestärkt. Mengenmässig macht der Vorteig 25-40% der Gesamtteigmenge aus.It was only in the 18th and 19th centuries that the raised breads with pore-rich crumbs, as they are still known today, were created. Using yeast, which was invented in Vienna about 150 years ago, a flour or water was used to make a lever or dough, which was fermented in special containers at room temperature overnight. As a result, the then low-driving yeast was increased and strengthened in their performance. In terms of quantity, the pre-dough makes up 25-40% of the total amount.

Der Vorteig hat generell folgende Funktionen:

  • ➢ Bildung von Milch- und Essigsäuren zur Kleberstabilisierung, zur Verbesserung der Brotfrischhaltung, sowie zum Schutz vor dem Fadenbazillus;
  • ➢ Hefevermehrung;
  • ➢ Bessere Einlagerung des Wassers durch die Vorquellung und Aufschliessung der kleberbildenden Eiweissstoffe;
  • ➢ Bildung von Vorstufen von Brotaromastoffen durch den enzymatischen Abbau von Eiweiss, Fett und Stärke.
The pre-dough generally has the following functions:
  • ➢ Formation of lactic and acetic acids to stabilize the adhesive, to improve bread freshness, and to protect against the thread bacillus;
  • ➢ Yeast propagation;
  • ➢ Better storage of the water by pre-swelling and digestion of the glue-forming proteins;
  • ➢ Formation of precursors of bread flavorings through the enzymatic degradation of protein, fat and starch.

Dadurch war es schon damals möglich, voluminöse, aromatische und mehrere Tage haltbare Brote zu produzieren.This made it possible even back then to produce voluminous, aromatic and multi-day-long loaves.

In den 50er-Jahren des letzten Jahrhunderts begann mit der zunehmenden Industrialisierung die Ära der Backmittel. Anfangs waren es reine Malzprodukte und Säuren, z.B. Essig. Diese dienten zur Verbesserung von qualitativ schlechten Weizen- und Roggenmehlen und wurden direkt dem Hauptteig zugesetzt. Anfang der 70er-Jahre haben Bäckereien aus organisatorischen- und Kapazitätsgründen sukzessive auf die direkte Teigführung d.h. ohne Vorteig umgestellt. Ohne die Zugabe von Backmitteln konnte dieser Schritt von indirekter auf direkte Teigführung damals nicht vollzogen werden. Die für diesen Zweck benötigten Backmittel bestanden meistens aus Malzprodukten, vielfach ergänzt mit Säuren (z.B. Zitronensäure, Ascorbinsäure), Calciumphosphaten, Lecithin (E322) als Emulgator und Ascorbinsäure (Ascorbinsäure). Die heutigen Backmittel entsprechen noch weitgehend dieser Zusammensetzung. Anstelle von Malzprodukten und Lezithin wird heute eine Kombination von biotechnologisch hergestellten Enzymen, Quellstoffen wie Weizenquellmehl oder Guarkernmehl (E412) und/oder Emulgatoren wie z.B. Diacetylweinsäureester (E472e), destillierte Monoglyzeriden (E471) usw., eingesetzt.In the 1950s, with the rise of industrialization, the era of baking began. Initially, they were pure malt products and acids, e.g. Vinegar. These served to improve quality wheat and rye flours and were added directly to the main dough. For organizational and capacity reasons, in the early 70s, bakeries gradually switched to direct dough handling, ie. converted without Vorteig. Without the addition of baking agents, this step from indirect to direct dough handling could not be carried out at that time. The baking agents needed for this purpose consisted mostly of malt products, often supplemented with acids (e.g., citric acid, ascorbic acid), calcium phosphates, lecithin (E322) as an emulsifier, and ascorbic acid (ascorbic acid). Today's baking agents still largely correspond to this composition. Instead of malt products and lecithin today is a combination of biotechnologically produced enzymes, swelling agents such as wheat sweat or guar gum (E412) and / or emulsifiers such. Diacetyl tartaric acid ester (E472e), distilled monoglycerides (E471), etc. used.

In der EP-A-1094715 ist ein mehrstufiger Fermentationsprozess für ein Vorteigkonzentrat, das Kleie und Kleber enthält offenbart, erhältlich durch enzymatische Hydrolyse mit einer Glucosidase und/oder einer Glycanase. Dies erfolgt bei einer Temperatur unterhalb 80°C wobei auch pasteurisierte werden soll. Nachfolgend wird das Vorteigkonzentrat auf weniger als 40°C gekühlt. Dieses gekühlte Produkt wird mit Hefe und Milchsäurebakterien versetzt und bei einer Temperatur unterhalb von 45°C weiter vergoren.In the EP-A-1094715 is a multistage fermentation process for a pre-dough concentrate containing bran and glue, obtainable by enzymatic hydrolysis with a glucosidase and / or a glycanase. This is done at a temperature below 80 ° C and pasteurized should be. Subsequently, the pre-dough concentrate is cooled to less than 40 ° C. This cooled product is mixed with yeast and lactic acid bacteria and further fermented at a temperature below 45 ° C.

Die vielen Skandale in der Nahrungsmittelindustrie haben dazu geführt, dass der Konsument vermehrt naturnahe Produkte sucht. Das Umsatzwachstum bei Bioprodukten in den letzten Jahren belegt diese Entwicklung. Insbesondere bei Produkten des täglichen Bedarfs, wie z.B. Brot, kommt daher vermehrt der Wunsch, diese ohne Backmittel herzustellen. Nicht nur die Staubbildung bei der Anwendung (Allergien), sondern auch die vielen unerwünschten, oft sogar als gesundheitsschädlich empfundenen Zusatzstoffe führen zu einer immer stärkeren Ablehnung dieser Produkte.The many scandals in the food industry have led to consumers increasingly searching for near-natural products. Organic sales growth in recent years confirms this development. Especially with products of daily needs, such as bread, is therefore increasingly the desire to produce this without baking. Not only the dust formation during the application (allergies), but also the many unwanted additives, which are often even considered to be harmful to health, lead to an ever greater rejection of these products.

Eine von den wenigen Möglichkeiten, Brot ohne Backmittel herzustellen, ist ein zurück zur klassischen Hebel- oder Vorteigmethode. Es gibt dabei eine Methode mit und eine ohne zugesetzte Hefe zur Vorteigherstellung. Die Methode mit zugesetzter Hefe ist heute am Verbreitesten, weil die Alternativemethode ohne Zugabe von Hefe, wie z.B. bei der Madre-/Säuerteigherstellung noch viel aufwändiger ist.One of the few ways to make bread without a baking agent is to go back to the classic lever or pre-dough method. There is a method with and without added yeast for pre-dough production. The method with added yeast is the most prevalent today, because the alternative method without the addition of yeast, such as in Madre / Säuerteigebstellung is much more complex.

Da die benötigte Vorteigmenge ca. 25-40% der Gesamtteigmenge beträgt, handelt es sich bereits bei einem kleineren Bäckereibetrieb um grosse Mengen Hebel, die hergestellt werden müssen. Vorteig hat gegenüber Backmittel Vorteile in Bezug auf Geschmack, Geruch, Krumenbeschaffenheit und Frischhaltung. Trotz dieser Vorteile ist der Einsatz von Vorteig sowohl bei handwerklicher Herstellung als auch bei Industriebetrieben nach wie vor beschränkt.Since the amount of pre-dough needed is about 25-40% of the total dough amount, even a smaller bakery is already dealing with large quantities of levers that need to be produced. Pre dough has compared to baking agents advantages in terms of taste, smell, crumb texture and freshness. Despite these advantages, the use of pre-dough is still limited in both manual manufacturing and industrial operations.

Dies wird vor allem verursacht durch folgende Voraussetzungen, die bei einer optimalen Vorteigteigproduktion gegeben sein müssen: stabile Mikro-Flora vom Vorferment (nur bei Madre), eine konstante Qualität der Rohstoffe (vor allem vom Mehl - enzymatische Aktivität, Aschegehalt usw.), eine genaue Überwachung der Fermentationsparameter (wie Temperatur, Zeit), eine strikte Hygienekontrolle, eine permanente Analyse von pH-Wert, Säuregrad und Aroma, gut ausgebildetes Personal, genaueste Produktionsplanung (keine Flexibilität) und bei Industriebetrieben hohe Investitionskosten.This is mainly caused by the following prerequisites, which must be given in an optimal Vorigeigteigproduktion: stable micro-flora of Vorferment (only Madre), a constant quality of the raw materials (especially from the flour - enzymatic activity, ash content, etc.), a Accurate monitoring of fermentation parameters (such as temperature, time), strict hygiene control, permanent pH, acidity and aroma analysis, well trained personnel, accurate production planning (no flexibility) and high investment costs for industrial operations.

Eine unkontrollierte Fermentation führt zu einer unregelmässigen Brotqualität, Nebengeschmack, geringem Brotvolumen und sogar zu starker Übersäuerung des Brotes. Zudem wurde in der Praxis festgestellt, dass mit Hebel hergestellte Teige nicht immer sämtliche gewünschten Eigenschaften von Backmittel-Teigen aufweisen. Ist dies der Fall, so kann die Backmittelmenge nur reduziert aber nicht eliminiert werden.An uncontrolled fermentation leads to an irregular bread quality, side flavor, low bread volume and even excessive acidity of the bread. In addition, it has been found in practice that doughs made with leverage do not always have all the desired properties of dough doughs. If this is the case, the amount of baking agent can only be reduced but not eliminated.

Aus den obenerwähnten Gründen besteht das Bedürfnis, nach einer geeigneten Alternative sowohl für Backmittel, als auch für Vorteig. Es ist daher die Aufgabe der vorliegenden Erfindung eine Zusammensetzung zur Verwendung bei der Herstellung von Bäckereiprodukten zur Verfügung zu stellen, die die oben genannten Nachteile von herkömmlichen Vorteigen und Backmitteln nicht aufweist. Zudem sollen vorteilhafte Verwendungen der Zusammensetzung zur Herstellung von Backwaren zur Verfügung gestellt werden.For the reasons mentioned above, there is a need for a suitable alternative for both baking agent, as well as for Vorteig. It is therefore the object of the present invention to provide a composition for use in the production of bakery products, which does not have the above-mentioned disadvantages of conventional pasting and baking agents. In addition, advantageous uses of the composition for the production of baked goods are to be made available.

Das erfindungsgemässe Vorteigkonzentrat soll in Hinblick auf die Anwendung in Bäckereien eine geringe Dosierung (max. 5% auf die Mehlmenge), eine einfache Handhabung und nicht zuletzt eine genügende Haltbarkeit aufweisen. Des weiteren soll die Akzeptanz des Vorteigkonzentrates durch sehr gute Verarbeitungseigenschaften (kurze Teigreifezeit), eine Verbesserung der backtechnischen Eigenschaften (schneller Ofentrieb, hohes Backvolumen, schöne Krustenfärbung) sowie eine Verbesserung der sensorischen Eigenschaften (Geruch, Geschmack, Kauempfinden), erhöht werden.The pre-dough concentrate according to the invention should have a low dosage (maximum 5% on the amount of flour) with regard to the application in bakeries, easy handling and not least a sufficient durability. Furthermore, the acceptance of the Vorteigkonzentrates by very good processing properties (short Teigreifezeit), an improvement in baking properties (fast oven, high baking volume, beautiful crust color) and an improvement of the sensory properties (smell, taste, Kauempfinden) to be increased.

Schliesslich wird ein breites Einsatzgebiet, d.h. in verschiedensten Rezepturen mit unterschiedlichen Mehltypen und Mehlqualitäten, angestrebt. Dies wird nicht zuletzt durch die brottypspezifische Geschmacksverstärkung ermöglicht, d.h. Ruchbrot wird im Ruchbrotgeschmack, Weissbrot dagegen im Weissbrotgeschmack verstärkt.Finally, a broad field of application, i. in various recipes with different flour types and flour qualities. This is made possible not least by the bread type-specific flavor enhancement, i. Ruchbrot is enhanced in Ruchbrot taste, white bread on the other hand in Weissbrotgeschmack.

Bei der Mehlherstellung fallen grosse Mengen Kleie an, die sich kommerziell nur unbefriedigend nutzen lassen. Zwar sind die ernährungsphysiologischen Vorteile von Kleie bekannt und allgemein akzeptiert, allerdings sind sie in höheren Dosen auf Grund ihres Geschmackes wenig beliebt.Flour production involves large amounts of bran, which can only be used unsatisfactorily commercially. Although the nutritional benefits of bran are well known and widely accepted, they are not very popular in higher doses because of their taste.

Es gibt verschiedene Möglichkeiten, Kleie zu modifizieren. Erstens eine mechanische Modifizierung durch Feinzerkleinerung, zweitens eine thermische Modifizierung, vorzugsweise durch eine thermopneumatische Behandlung, und drittens eine mechanischthermische Modifizierung durch Extrusion (z.B. in Zweiwellen-Extrudern der Fa. Bühler/Uzwil). Ziel dieser Behandlungen ist es einerseits die Haltbarkeit zu verlängern sowie andererseits Mundgefühl, Geschmack und Geruch von Speisekleie zu verbessern.There are several ways to modify bran. First a mechanical modification by fine comminution, secondly a thermal modification, preferably by a thermopneumatic treatment, and thirdly a mechanical thermal modification by extrusion (for example in Bühler / Uzwil twin-screw extruders). The aim of these treatments is to extend the shelf life on the one hand and to improve the mouthfeel, taste and smell of edible bran on the other hand.

In der WO 02/15711 ist ein weiteres Verfahren zum Aufbereiten von Kleie, insbesondere Weizenkleie, beschrieben, bei dem in der Kleie die vorwiegend Aleuron enthaltenden Bestandteile von den nicht Aleuron enthaltenden Bestandteilen getrennt werden. Die Ablösung kann biochemisch-enzymatisch und/oder mechanisch-abrasiv erfolgen. Bei der üblichen müllereitechnischen Trennung von Mehlkörpern und Schalen verbleibt die Aleuronschicht bei der Schale, zusammen mit Fruchtschale und Samenschale, und wird als Kleiebestandteil, wie bereits oben erwähnt, als Speise- oder Futterkleie weiterverwendet. Wird die Aleuronschicht, wie in der WO02/15711 offenbart, von der Samenhaut getrennt, so verbleibt eine im Vitamin-, Mineralien-, Rohfett- und Rohprotein-Gehalt verminderte Restkleie, während andererseits Fasergehalt und Stärkeanteil erhöht sind. Je nach Aleuronausbeute weist die Restkleie zum Beispiel 20% weniger Protein und bis zu 50% weniger Mineralstoffe auf. Die Partikelgrössen der mechanisch oder mechanisch und thermisch modifizierten Restkleiepartikel liegt vorzugsweise bei 200-800 µm, besonders bevorzugt um die 300 µm. Es ist vorteilhaft, wenn die mechanische Einwirkung auf die Kleie in Form von Scherkräften erfolgt. Dies kann zum Beispiel dadurch geschehen, dass die Flüssigkeit in der die Kleie geführt ist, in eine Kolloidmühle eingeleitet wird, von der dann die Scherkräfte aufgebracht werden, oder es kann eine mechanisch-thermische Modifizierung mittels eines Extruders erfolgen.In the WO 02/15711 Another method for processing bran, especially wheat bran, is described in which, in the bran, the predominantly aleurone-containing components are separated from the non-aleurone-containing ingredients. The detachment can be carried out biochemically-enzymatically and / or mechanically-abrasive. at the usual müllereitechnischen separation of flour bodies and shells remains the aleurone layer in the shell, together with the fruit shell and seed coat, and is used as a bran ingredient, as already mentioned above, as food or Futterkleie. Will the aleurone layer, as in the WO02 / 15711 disclosed, separated from the seed skin, so remains in the vitamin, minerals, crude fat and crude protein content decreased residual bran, while on the other hand fiber content and starch content are increased. Depending on the aleurone yield, the residual bran, for example, contains 20% less protein and up to 50% less mineral. The particle sizes of the mechanically or mechanically and thermally modified residual bran particles is preferably 200-800 μm, more preferably about 300 μm. It is advantageous if the mechanical action on the bran takes place in the form of shear forces. This can be done, for example, by introducing the liquid in which the bran is guided into a colloid mill, from which the shear forces are then applied, or by mechanical-thermal modification by means of an extruder.

Im erfindungsgemässen Vorteigkonzentrat wird die Getreidekleie einer neuen Verwendung zugeführt. Das Vorteigkonzentrat gemäss der vorliegenden Erfindung basiert auf mechanisch, thermisch, vorzugsweise thermopneumatisch, und/oder thermisch-mechanisch modifizierter Getreidekleie oder Teilen davon, ergänzt mit Hefe und ggf. Ascorbinsäure oder dergleichen. Das Vorteigkonzentrat ist ein Ersatzprodukt für den Vorteig/Hebel mit je nach Kriterium ähnlichen, gleichen oder besseren funktionellen Eigenschaften, wie ein guter Vorteig aus den jeweiligen Ruch-, Halbweiss- und Weissmehlen. Das Vorteigkonzentrat unterscheidet sich ausserdem wegen der vorhandenen Bioaktivität deutlich von den im Markt erhältlichen Backmitteln.In the pre-dough concentrate according to the invention, the cereal bran is supplied to a new use. The pre-dough concentrate according to the present invention is based on mechanically, thermally, preferably thermopneumatically, and / or thermally-mechanically modified cereal bran or parts thereof, supplemented with yeast and optionally ascorbic acid or the like. The Vorteigkonzentrat is a replacement product for the Vorteig / lever with depending on the criterion similar, equal or better functional properties, such as a good starter from the respective Ruch, Halbweiss- and Weissmehlen. The pre-dough concentrate also differs significantly from the available on the market baking agents because of the existing bioactivity.

Das neue Vorteigkonzentrat wird vorzugsweise als Paste oder Flüssigprodukt angeboten. Die Dosierung des Vorteigkonzentrates beträgt nur ca. 1/6 bis 1/7 der Vorteig/Hebelmenge. Diese vorteilhafte, niedrige Dosierung wird erreicht durch die anteilmässige Erhöhung der für die Fermentation wichtigen Inhaltsstoffe. Ihre Funktionen werden nachfolgend beschrieben:

  • ➢ Getreideeigene Faserstoffe; diese dienen erstens einem für die Fermentation optimalen Wassergehalt und zweitens einer guten Frischhaltung der Backwaren.
  • ➢ Getreideeigene Fettstoffe; diese, über die Fermentation teilweise abgebauten Stoffe sind Vorstufen für die Geruchs- und Geschmacksbildung im Gebäck.
  • ➢ Getreideeigene Stärke- und Zuckerstoffe; diese dienen einem optimalen Fermentationsprozess des Vorteigkonzentrates sowie im Hauptteig für die Hefenahrung. Beim Gebäck bringen vor allem die Zuckerstoffe eine gute Färbung, Krustenaromabildung und Frischhaltung.
  • ➢ Getreideeigene Eiweissstoffe; auch diese, über die Fermentation teilweise abgebauten Eiweissstoffe sind Vorstufen für die Geruchs- und Geschmacksbildung im Gebäck.
  • ➢ Getreideeigene Mineralstoffe; deren funktionale Eigenschaften wirken sich, speziell im Vorteigkonzentrat für "dunkle" Brote durch die Verstärkung eines typischen Ruchbrotgeruchs und Brotgeschmacks aus.
The new pre-dough concentrate is preferably offered as a paste or liquid product. The dosage of the pre-dough concentrate is only about 1/6 to 1/7 of the Vorteig / lever amount. This advantageous, low dosage is achieved by the proportionate increase in the important ingredients for the fermentation. Their functions are described below:
  • ➢ Cereal fibers; These serve, firstly, an optimal water content for the fermentation and, secondly, a good freshness of the baked goods.
  • ➢ Grain fats; These substances, which are partially degraded via the fermentation, are precursors for the formation of odors and flavors in the pastry.
  • ➢ Cereal starches and sugars; These serve an optimal fermentation process of the pre-dough concentrate and in the main dough for the yeast food. In the case of biscuits, especially the sugars bring good color, crust flavor and freshness.
  • ➢ Cereal proteins; These proteins, which are partially degraded via fermentation, are precursors for the formation of odors and flavors in the pastry.
  • ➢ Cereal minerals; their functional properties, especially in the pre-dough concentrate for "dark" breads, are enhanced by the enhancement of a typical smell of rye bread and bread.

Durch die Beigabe von Ascorbinsäure zur Paste wird ein natürlicher Oxidationsschutz erreicht, der einer mehrtägige Haltbarkeit der fermentierten, gekühlten Paste gewährleistet. Gleichzeitig aktiviert, stabilisiert und schützt Ascorbinsäure auch den Kleber bei der Führung des Hauptteiges.The addition of ascorbic acid to the paste achieves a natural oxidation protection, which ensures a multi-day shelf life of the fermented, cooled paste. At the same time, ascorbic acid also activates, stabilizes and protects the glue when guiding the main dough.

Der Einsatzbereich des Vorteigkonzentrates liegt vorzugsweise bei der Herstellung von hellen und dunklen Broten, Brötchen und Feingebäcken auf Basis Getreidemehlen, insbesondere Weizenmehlen oder Weizenmischmehlen.The field of application of the pre-dough concentrate is preferably in the production of light and dark breads, rolls and pastries based on cereal flour, in particular wheat flour or wheat flour.

Es wird im folgenden hauptsächlich von zwei verschiedenen Vorteigkonzentrat-Typen die Rede sein:

  • ➢ "dunkel" für alle dunklen Gebäckssorten wie Vollkornbrot, Ruchbrot, Ciabatta etc.
  • ➢ "hell" für alle hellen Gebäckssorten wie Weissbrot, Halbweissbrot, Baguette, Brötchen, Zöpfe, Weggli, Gipfel, Pizza, Ciabatta etc.
    Allgemein kann das Produkt für alle ganz- oder teilweise hefegetriebenen Gebäcke eingesetzt werden. Bei stark roggenhaltigen Gebäcken (>60-65% Roggenmehlanteil) wird, um die Backfähigkeit zu gewährleisten, dem Vorteigkonzentrat zusätzlich ein Säuerungsmittel zugegeben.
In the following, we will mainly talk about two different types of pre-dough concentrate:
  • ➢ "dark" for all types of dark pastries such as wholemeal bread, rye bread, ciabatta etc.
  • ➢ "bright" for all bright pastries such as white bread, half white bread, baguette, rolls, braids, Weggli, peaks, pizza, ciabatta etc.
    In general, the product can be used for all wholemeal or partially yeast-based pastries. In the case of strongly rye-containing biscuits (> 60-65% rye flour content), an acidifying agent is additionally added to the pre-dough concentrate in order to ensure the bakeability.

Generell können mit Einsatz des neuen Vorteigkonzentrates bei allen hefegetriebenen Gebäcke die bestehenden Grundrezepte beibehalten werden. Zu korrigieren ist jedoch folgendes:

  • ➢ Das Backmittel ist durch die gemäss Empfehlung angegebene Menge Vorteigkonzentrat zu komplett ersetzen.
  • ➢ Enthält das Backmittel, nebst den backfördernden Stoffen, weitere rezeptbedingte Zutaten wie Milchpulver, Fettstoffe, Zucker, etc., sind diese in der erforderlichen Menge zusätzlich beizufügen.
  • ➢ Die Hefemenge ist um ca. 10 bis 30 % reduzieren, sofern die Prozessparameter nicht verändert werden.
  • ➢ Die Teigfestigkeit ist durch Erhöhung der Wasserschüttmenge anzupassen, wobei dies nur bei Ersatz von Backmitteln mit quellenden Zutaten wie Guar- oder Quellmehlen erforderlich ist.
In general, with the use of the new pre-dough concentrate, the existing basic recipes for all yeast-driven pastries can be retained. To correct, however, is the following:
  • ➢ The baking agent must be completely replaced by the amount of pre-dough concentrate specified in the recommendation.
  • ➢ If the baking agent, in addition to the bakery-promoting substances, contains other recipe-related ingredients such as milk powder, fatty substances, sugar, etc., these must be additionally added in the required quantity.
  • ➢ The amount of yeast can be reduced by approx. 10 to 30%, provided the process parameters are not changed.
  • ➢ The dough strength must be adjusted by increasing the amount of water poured, but this is only necessary when replacing baking ingredients with swelling ingredients such as guar or quellmehl.

Das erfindungsgemässe Vorteigkonzentrat eignet sich für alle bekannten Teigführungs- und Backsysteme wie die Gärverzögerungs- und Gärunterbrechungsmethode, das PATT-System sowie alle Vorback-, Kühl- und Tiefkühlsysteme.The pre-dough concentrate according to the invention is suitable for all known Teigführungs- and baking systems such as the Gärverzögerungs- and fermentation interruption method, the PATT system and all pre-baking, cooling and freezing systems.

Die folgenden Angebotsformen haben sich als vorteilhaft für den Markt erwiesen:

  • ➢ "pastenförmig"; für Bäckereien mit manueller Verwiegung
  • ➢ "flüssig", für Bäckereien mit automatischer Zudosierung
The following forms of offer have proven to be advantageous for the market:
  • ➢ "pasty"; for bakeries with manual weighing
  • ➢ "liquid", for bakeries with automatic dosing

Beide Produkte werden auch mit voll integriertem Hefeanteil, d.h. als sogenannte "All-in-One" Produkte angeboten.Both products are also available with fully integrated yeast content, i. offered as so-called "all-in-one" products.

Neben den oben bereits erwähnten gewünschten Eigenschaften zeichnet sich das erfindungsgemässe Vorteigkonzentrat durch eine Beschleunigung der Teigentwicklung, eine Optimierung der Verarbeitungseigenschaften der Teige und die Förderung der sensorischen Eigenschaften der Gebäcke aus. Dies kommt vor allem beim besseren und stärkeren Gebäckgeruch und Geschmack, sowie bei den angenehmeren Verzehrseigenschaften wie einer kürzeren, mürberen Kruste und Krume zur Geltung.In addition to the desired properties already mentioned above, the pre-dough concentrate according to the invention is characterized by an acceleration of dough development, an optimization of the processing properties of the doughs and the promotion of the sensory properties of the baked goods. This is particularly evident in the better and stronger smell of baked goods and taste, as well as in the more pleasant eating properties such as a shorter, mellow crust and crumb.

Der Gefrierpunkt liegt beim pastenförmigen Vorteigkonzentrat bei ca. -5° C beim Flüssigprodukt bei ca. -3°C. Das Vorteigkonzentrat soll optimalerweise zwischen 0 - 7°C gelagert werden. Da die Fermentation jedoch in reduziertem Ausmass weitergeht, sollte das Produkt, vorzugsweise mit Kaltluft umströmt gelagert werden. Das Vorteigkonzentrat wird dem Endkunden mit einem optimalen Fermentationsgrad, mit einer Temperatur von unter 6° C, in Einweg- oder Mehrweggebinden mit Plastikeinlage oder in einem Container angeliefert. Die Haltbarkeit bei ordnungsgemässer Lagerung liegt bei ca. 10-20 Tagen.The freezing point for the paste-like pre-dough concentrate is about -5 ° C for the liquid product at about -3 ° C. The pre-dough concentrate should optimally be stored between 0 - 7 ° C. However, since the fermentation continues to a reduced extent, the product should preferably be stored with cold air flowing around it. The pre-dough concentrate is supplied to the end customer with an optimum degree of fermentation, with a temperature of less than 6 ° C, in disposable or returnable containers with plastic insert or in a container. The shelf life with proper storage is about 10-20 days.

Herstellung:production:

Das neue Vorteigkonzentrat ist ein natürliches Brotverbesserungsmittel. Es umfasst mechanisch, thermisch oder thermisch-mechanisch modifizierte Getreidekleie, Hefe und Ascorbinsäure als Basis, wie beansprucht. Gemälztes Getreide, vorzugsweise in Form von Malzmehl, Weizenkleber, Enzyme und Wasser können optional zugegeben und zu einer Paste gemischt werden. Die Paste wird vorzugsweise zwischen 0 und 6 Stunden bei ca. 26° bis 32°C fermentiert. Anschliessend wird das Produkt rasch auf ca. 0 - 4°C abgekühlt. Je nach zugeführter Wassermenge kann eine Paste oder ein Flüssigprodukt hergestellt werden. Beim flüssigen Produkt wird nach dem Kühlprozess unter leichtem Rühren Eiswasser zugeführt, bis die gewünschte Viskosität erreicht wird. Die nun pumpfähige Lösung wird dann wie bereits beschrieben verpackt und gelagert.The new pre-dough concentrate is a natural bread improver. It includes mechanically, thermally or thermally-mechanically modified grain bran, yeast and Ascorbic acid as a base as claimed. Malted cereals, preferably in the form of malt flour, wheat gluten, enzymes and water may optionally be added and mixed into a paste. The paste is preferably fermented for between 0 and 6 hours at about 26 ° to 32 ° C. The product is then cooled rapidly to about 0-4 ° C. Depending on the amount of water supplied, a paste or a liquid product can be produced. For the liquid product, ice water is added after the cooling process with gentle stirring until the desired viscosity is achieved. The now pumpable solution is then packaged and stored as already described.

Das Vorteigkonzentrat wird unter Einsatz von normaler Presshefe, Hefemilch, dem bei der Presshefe anfallenden Filtrat oder einem Gemisch davon, fermentiert. Es werden keine künstlichen Säuren wie z.B. Essig-, Milchsäure oder Starterkulturen verwendet.The pre-dough concentrate is fermented using normal compressed yeast, yeast milk, the filtrate obtained in the compressed yeast or a mixture thereof. There are no artificial acids such. Acetic, lactic acid or starter cultures used.

Vorzugsweise umfasst das erfindungsgemässe Vorteigkonzentrat für "dunkle" Teige:

  • ➢ thermisch und/oder mechanisch behandelte Getreidekleie, mit zumindest reduziertem Aleuronanteil, insbesondere extrudierte (140-180°C, vorzugsweise 160°C; Partikelgrösse 250-310µm, vorzugsweise 280 µm) Kleie, vorzugsweise Weizenkleie
  • ➢ Gemälzte Getreideprodukte, vorzugsweise Malzmehl
  • ➢ Vorzugsweise Ascorbinsäure
  • ➢ Weizenkleber
  • ➢ Hefe; wobei die Hefe Presshefe (ca. 28% Trockensubstanz TS) und/oder Hefemilch (20% TS) umfasst, und vorzugsweise auch das bei der Presshefe-Herstellung anfallende Filtrat
  • ➢ Enzyme
  • ➢ Wasser
Preferably, the inventive pre-dough concentrate for "dark" doughs comprises:
  • ➢ thermally and / or mechanically treated cereal bran, with at least reduced aleurone content, in particular extruded (140-180 ° C., preferably 160 ° C., particle size 250-310 μm, preferably 280 μm) bran, preferably wheat bran
  • ➢ Malted cereal products, preferably malted flour
  • ➢ Preferably ascorbic acid
  • ➢ wheat gluten
  • ➢ yeast; wherein the yeast comprises compressed yeast (about 28% dry substance TS) and / or yeast milk (20% DM), and preferably also the filtrate obtained in the production of compressed yeast
  • ➢ enzymes
  • ➢ Water

Vorzugsweise umfasst das erfindungsgemässe Vorteigkonzentrat für "helle" Teige:

  • ➢ thermisch und/oder mechanisch behandelte Getreidekleie mit zumindest reduzierten Aleuronanteil, insbesondere extrudierte (140-180°C, vorzugsweise 160°) und/oder aleuronreduzierte Getreidekleie (Partikelgrösse 60-125µm, vorzugsweise 75µm), vorzugsweise Weizenkleie
  • ➢ Gemälzte Getreideprodukte, vorzugsweise Malzmehl
  • ➢ Vorzugsweise Ascorbinsäure
  • ➢ Weizenkleber
  • ➢ Hefe; wobei die Hefe Presshefe (ca. 28% Trockensubstanz TS) und/oder Hefemilch (20% TS) umfasst, und vorzugsweise auch das bei der Presshefe-Herstellung anfallende Filtrat
  • ➢ Enzyme
  • ➢ Wasser
Preferably, the inventive pre-dough concentrate for "light" doughs comprises:
  • ➢ thermally and / or mechanically treated cereal bran with at least reduced aleurone content, in particular extruded (140-180 ° C., preferably 160 °) and / or aleuronreduced cereal bran (particle size 60-125 μm, preferably 75 μm), preferably wheat bran
  • ➢ Malted cereal products, preferably malted flour
  • ➢ Preferably ascorbic acid
  • ➢ wheat gluten
  • ➢ yeast; wherein the yeast comprises compressed yeast (about 28% dry substance TS) and / or yeast milk (20% DM), and preferably also the filtrate obtained in the production of compressed yeast
  • ➢ enzymes
  • ➢ Water

Die Trockenstoffe werden zusammengewogen und gemischt. Anschliessend werden die Flüssigkeiten mit einer Ausgangstemperatur von ca. +3°C beigegeben und mit den Trockenstoffen zu einer Paste vermischt. Die frisch produzierte Paste mit einer Ausgangstemperatur von ca. 12°C bis 14°C beginnt sich sofort zu fermentieren und die Temperatur erhöht sich durch die Fermentationswärme rasch auf 25 bis 32° C. Um eine Übererwärmung (insbesondere über 36°C), die zur Essigsäureentwicklung führen kann, zu vermeiden, soll die Kühlung möglichst schnell einsetzen. Beim Batch-Verfahren soll während des Fermentationsprozesses ein Rühren oder Bearbeiten der Paste möglichst unterlassen werden, da dadurch die gebildeten CO2-Gase frei werden und die Fermentation und Erwärmung wieder beschleunigt wird. Beim kontinuierlichen Verfahren soll die Bearbeitung möglichst schonend erfolgen.The driers are weighed and mixed. Subsequently, the liquids are added at a starting temperature of about + 3 ° C and mixed with the dry solids to form a paste. The freshly produced paste with an initial temperature of about 12 ° C to 14 ° C begins to ferment immediately and the temperature increases rapidly by the fermentation heat to 25 to 32 ° C. To an overheating (especially above 36 ° C), the to lead to the formation of acetic acid, should avoid using the cooling as quickly as possible. During the batch process, stirring or processing of the paste should be avoided as far as possible during the fermentation process, since this releases the CO 2 gases formed and accelerates the fermentation and heating again. In the continuous process, the processing should be as gentle as possible.

Wird die Paste anschliessend in mit Plastikfolie ausgelegte Kunststoff-Gittergebinde (Masse 40 x 60 cm) portioniert, und in einem mit Kaltluft von ca. 0°C stark umströmten Ort gekühlt, wird in ca. 24 Std. eine Pastentemperatur von ca. 0 - 4°C erreicht. Diese Temperatur genügt um den Fermentationsprozess auf ein Minimum zu reduzieren.If the paste is then portioned in plastic lattice packs (mass 40 × 60 cm) laid out with plastic film, and cooled in a place strongly circulated with cold air of about 0 ° C., a paste temperature of about 0 is obtained in about 24 hours. 4 ° C reached. This temperature is sufficient to reduce the fermentation process to a minimum.

Beispiele:Examples:

a) Pastenförmiges Vorteigkonzentrat für "dunkle" Teigea) Pasty pre-dough concentrate for "dark" doughs Vorteigkonzentrat "dunkle" PastePre-dough concentrate "dark" paste bevorzugtprefers minimalminimal maximalmaximum %% %% %% Weizenkleie-ExtrudatWheat bran extrudate 35.035.0 1010 5050 Diastase-MalzmehlDiastase malt flour 9.09.0 00 2020 Weizenkleberwheat gluten 4.04.0 00 1010 Ascorbinsäureascorbic acid 0.40.4 0.10.1 1.01.0 Enzymeenzymes 0.10.1 00 0.40.4 Hefemilchyeast milk 1010 11 5050 Hefefiltrat/WasserYeast filtrate / water 41.541.5 00 6060 TotalTotal 100100 b) Pastenförmiges Vorteigkonzentrat für "helle" Teigeb) Pasty pre-dough concentrate for "light" doughs Vorteigkonzentrat "helle" PastePre-dough concentrate "light" paste bevorzugtprefers minimalminimal maximalmaximum %% %% %% Weizenkleie-Extrudat oder aleuronreduzierte WeizenkleieWheat bran extrudate or aleurone-reduced wheat bran 1515 55 3030 Diastase-MalzmehlDiastase malt flour 25.525.5 00 4040 Weizenkleberwheat gluten 7.67.6 00 1010 Ascorbinsäureascorbic acid 0.30.3 0.10.1 1.01.0 Enzymeenzymes 0.10.1 00 0.40.4 Hefemilchyeast milk 1010 11 5050 Hefefiltrat/WasserYeast filtrate / water 41.541.5 00 6060 TotalTotal 100100 c) Vorteigkonzentrat-Suspension für "dunkle" Teigec) Pre-paste concentrate suspension for "dark" doughs Vorteigkonzentrat "dunkle" SuspensionPre-dough concentrate "dark" suspension bevorzugtprefers minimalminimal maximalmaximum %% %% %% Weizenkleie-ExtrudatWheat bran extrudate 23.023.0 66 3333 Diastase-MalzmehlDiastase malt flour 6.06.0 00 1515 Weizenkleberwheat gluten 2.72.7 00 66 Ascorbinsäureascorbic acid 0.30.3 0.10.1 1.01.0 Enzymeenzymes 0.0712:07 00 0.30.3 Hefemilchyeast milk 77 11 5050 Hefefiltrat/WasserYeast filtrate / water 61.461.4 00 7070 TotalTotal 100100 d) Vorteigkonzentrat-Suspension für "helle" Teiged) Pre-paste concentrate suspension for "light" doughs Vorteigkonzentrat "helle" SuspensionPre-dough concentrate "light" suspension bevorzugtprefers minimalminimal maximalmaximum %% %% %% Weizenkleie-Extrudat oder aleuronreduzierte WeizenkleieWheat bran extrudate or aleurone-reduced wheat bran 1010 44 2020 Diastase-MalzmehlDiastase malt flour 16.516.5 00 3030 Weizenkleberwheat gluten 55 00 77 Ascorbinsäureascorbic acid 0.30.3 0.10.1 1.01.0 Enzymeenzymes 0.10.1 00 0.30.3 Hefemilchyeast milk 77 11 5050 Hefefiltrat/WasserYeast filtrate / water 61.161.1 00 7070 TotalTotal 100100

Für die Beispiele weist die Hefemilch vorzugsweise einen TS-Gehalt von 12-28%, besonders bevorzugt von 20% auf.For the examples, the yeast milk preferably has a DS content of 12-28%, more preferably 20%.

e) Weitere Beispiele für "dunkle" Vorteigkonzentratee) Further examples of "dark" dough concentrates Beispiel e1Example e1

  • 40 Anteile extrudierte Weizenkleie (160°C; Partikelgrösse 280µ)40 parts of extruded wheat bran (160 ° C, particle size 280μ)
  • 10 Anteile Malzmehl10 parts malt flour
  • < 1 Anteile Ascorbinsäure<1 part ascorbic acid
  • < 1 Anteile Amylase Enzymkomplex<1 part amylase enzyme complex
  • 2.5 Anteile Hefe2.5 parts yeast
  • 50 Anteile Wasser50 parts of water

Fest-pastöses Vorteigkonzentrat.Solid-pasty pre-dough concentrate.

Beispiel e2Example e2

  • 40 Anteile extrudierte Weizenkleie (160°C; Partikelgrösse 280µ)40 parts of extruded wheat bran (160 ° C, particle size 280μ)
  • 10 Anteile Malzmehl10 parts malt flour
  • < 1 Anteile Ascorbinsäure<1 part ascorbic acid
  • < 1 Anteile Amylase Enzymkomplex<1 part amylase enzyme complex
  • 2.5 Anteile Hefe2.5 parts yeast
  • 100 Anteile Wasser100 parts of water

Dickflüssiges Vorteigkonzentrat.Thick pre-dough concentrate.

Beispiel e3Example e3

  • 40 Anteile extrudierte Weizenkleie (160°C; Partikelgrösse 280µ)40 parts of extruded wheat bran (160 ° C, particle size 280μ)
  • 10 Anteile Malzmehl10 parts malt flour
  • < 1 Anteile Ascorbinsäure<1 part ascorbic acid
  • < 1 Anteile Amylase Enzymkomplex<1 part amylase enzyme complex
  • 30 Anteile Hefe30 parts yeast
  • 70 Anteile Wasser70 parts of water

Weich-pastöses Vorteigkonzentrat.Soft-pasty pre-dough concentrate.

Beispiel e4Example e4

  • 40 Anteile extrudierte Weizenkleie (160°C; Partikelgrösse 280µ)40 parts of extruded wheat bran (160 ° C, particle size 280μ)
  • 10 Anteile Malzmehl10 parts malt flour
  • < 1 Anteile Ascorbinsäure<1 part ascorbic acid
  • < 1 Anteile Amylase Enzymkomplex<1 part amylase enzyme complex
  • 1 Anteile Hefe1 part yeast
  • 70 Anteile Wasser70 parts of water

Pastöses Vorteigkonzentrat.Pasty pre-dough concentrate.

Ein vorzugsweise für die "dunklen" Vorteigkonzentrate verwendetes Weizenkleie-Extrudat weist gemäss einer Siebanalyse (Feuchtigkeit 7.3 Mass.-%; Asche (TS) 5.95 Mass.-%) folgende Partikelgrössenverteilung auf:

  • Abstoss 315 µm 0.7 Mass.-%
  • Abstoss 200 µm 4.8 Mass.-%
  • Abstoss 125 µm 27.1 Mass.-%
  • Abstoss 90 µm 46.1 Mass.-%
  • Abstoss 63 µm 78.4 Mass.-%.
A wheat bran extrudate which is preferably used for the "dark" dough concentrates has the following particle size distribution according to a sieve analysis (moisture 7.3% by mass; ash (TS) 5.95% by mass):
  • Shock 315 μm 0.7 mass%
  • Shock 200 μm 4.8 mass%
  • Shock 125 μm 27.1% by mass
  • Shock 90 μm 46.1 mass%
  • Shock 63 μm 78.4 mass%.

Für die Vorteigkonzentrate zum Einsatz in "hellen" Teigen wird vorteilhafterweise Weizenkleie-Extrudat oder aleuronreduzierte Weizenkleie eingesetzt. Im Gegensatz zur Kleie, welche in den "dunklen" Konzentraten verwendet wird, ist die modifizierte Kleie für die "hellen" Konzentrate vorzugsweise feiner zerkleinert. Eine vorzugsweise für die "hellen" Vorteigkonzentrate verwendete aleuronreduzierte Weizenkleie weist gemäss einer Siebanalyse folgende Partikelgrössenverteilung auf:

  • Abstoss 315 µm 0.9 Mass.-%
  • Abstoss 200 µm 2.6 Mass.-%
  • Abstoss 125 µm 12.7 Mass.-%
  • Abstoss 90 µm 47.3 Mass.-%
  • Abstoss 63 µm 81.6 Mass.-%.
For the dough concentrates for use in "light" doughs, wheat bran extrudate or aleurone-reduced wheat bran is advantageously used. Unlike the bran used in the "dark" concentrates, the modified bran for the "light" concentrates is preferably finer in size. Aleurone-reduced wheat bran, which is preferably used for the "light" starter dough concentrate, has the following particle size distribution according to a sieve analysis:
  • Impact 315 μm 0.9 Mass .-%
  • Shock 200 μm 2.6 mass%
  • Shock 125 μm 12.7 mass%
  • Shock 90 μm 47.3 Mass%
  • Shock 63 μm 81.6 mass%.

Verarbeitungprocessing

Das neue Vorteigkonzentrat hat bei der Verarbeitung in Backwarenbetrieben signifikante Vorteile, da es anstelle eines konventionellen Vorteiges dem Hauptteig direkt bei der Zubereitung beigefügt werden kann. Bei Versuchen wurde festgestellt, dass die notwendige Hefemenge unter derjenigen liegt, die bei einer konventionellen, direkten Teigführung mit Backmitteln notwendig wäre. Zudem waren die Teige deutlich schneller verarbeitbar als bei Backmittel- und Vorteigverwendung, was zu Zeitersparnis in der Produktion führt. Auch konnte die Wasserschüttmenge erhöht werden, d.h. eine höhere Teigausbeute wird erreicht. Vor allem hier hat das neue Vorteigkonzentrat grosse Vorteile gegenüber dem direkten Konkurrenten Vorteig, weil bei Vorteig bekanntlich eine deutlich geringere Teigausbeute erreicht wird. Die Teigausbeute des neuen Vorteigkonzentrats ist ähnlich wie bei guten Backmitteln.The new dough concentrate has significant advantages in processing in bakery factories, as it can be added to the main dough directly in the preparation instead of a conventional pre-dough. In experiments it was found that the necessary Yeast amount is below that which would be necessary in a conventional, direct dough handling with baking agents. In addition, the doughs were processed much faster than in the case of baking agent and pre-dough use, which leads to time savings in production. Also, the Wasserschüttmenge could be increased, ie a higher dough yield is achieved. Above all, the new Vorteigkonzentrat has great advantages over the direct competitor Vorteig, because in Vorteig known, a significantly lower dough yield is achieved. The dough yield of the new pre-dough concentrate is similar to good baking agents.

Das neue Vorteigkonzentrat kann, wie bereits erwähnt, auch als "All-in-One" Produkt angeboten werden, das heisst, es enthält schon die zur Endteigherstellung nötige Menge an Hefe, so dass dem Endteig keine Hefe mehr zugegeben werden muss. In der Bäckerei müssen dem "All-in-One" Produkt nur noch Mehl, Wasser und Salz zudosiert werden.As already mentioned, the new pre-dough concentrate can also be offered as an "all-in-one" product, ie it already contains the amount of yeast needed to make the final dough so that no yeast has to be added to the final dough. In the bakery, only flour, water and salt have to be added to the "all-in-one" product.

Weitere AnwendungsbereicheOther applications

In Abhängigkeit vom Mehltyp kann die Weizenkleie in den oben beschriebenen Vorteigkonzentraten auch ganz oder Teilweise durch andere Arten von Getreidekleie, wie zum Beispiel Roggen-, Hafer- und/oder Gerstenkleie ergänzt oder ersetzt werden. Idealerweise wird die modifizierte Kleie im Vorteigkonzentrat so ausgewählt, dass das Endprodukt backtechnisch und geschmacklich optimiert ist.Depending on the type of flour, the wheat bran in the pre-dough concentrates described above may also be wholly or partially supplemented or replaced by other types of cereal bran, such as rye, oat and / or barley bran. Ideally, the modified bran in the pre-dough concentrate is selected in such a way that the final product is optimized for baking and taste.

Da Roggenmehl bekanntlich keinen Kleber hat, muss es durch Säuerung backfähig gemacht werden. Dies kann herkömmlich über eine Mehrstufenführung oder durch Zusatz von Säure oder stark säurehaltigen Backmitteln geschehen. Das neue Vorteigkonzentrat ist kein Säuerungsmittel und daher nur unter Zusatz von bekannten Säuerungsmitteln für Roggenbrote, das heisst für Brote mit einem Roggenmehlanteil von über 60%, geeignet.Since rye flour is known to have no glue, it must be made ready to bake by acidification. This can be done conventionally via a multistage guide or by adding acid or strong acidic baking agents. The new pre-dough concentrate is not an acidifier and therefore only with the addition of known acidulants for rye bread, that is for breads with a rye flour content of over 60%, suitable.

Die bereits seit langem bekannten Produkte mit ähnlicher Funktion stammen allesamt aus der Roggen- oder Roggenmischbrotproduktion.The already well-known products with a similar function all come from rye or rye mixed bread production.

Claims (14)

  1. A pre-dough concentrate for manufacturing bread, consisting of mechanically, thermally or thermomechanically modified cereal bran and yeast, wherein the modified cereal bran is a cereal bran of which the aleuron proportion is reduced or which has no aleuron proportion.
  2. The pre-dough concentrate according to Claim 1, characterised in that it additionally contains ascorbic acid.
  3. The pre-dough concentrate according to Claim 1, characterised in that the modified cereal bran is extruded at 140-180 °C, and preferably at 160 °C.
  4. The pre-dough concentrate according to Claim 3, characterised in that the cereal bran has particle sizes of 250-310µm, and preferably particle sizes of around 280µm, for use in the manufacture of dark doughs.
  5. The pre-dough concentrate according to one of the preceding Claims 1 to 4, characterised in that the proportion of modified cereal bran is 6 to 50%, and preferably 35%, for a paste-like pre-dough concentrate and 23% for a pre-dough concentrate suspension.
  6. The pre-dough concentrate according to Claim 1, characterised in that the proportion of modified remaining bran is 4 to 30%, and preferably approx. 15% for a paste-like pre-dough concentrate and 10% for a pre-dough concentrate suspension.
  7. The pre-dough concentrate according to Claims 1 to 3, characterised in that the cereal bran has particle sizes of 60-125µm, and preferably particle sizes of around 75µm, for use in the manufacture of light doughs.
  8. The pre-dough concentrate according to Claim 1 or 2, characterised in that it includes malt flour, gluten, amylase enzyme complex and water.
  9. The pre-dough concentrate according to Claim 1 or 2, characterised in that the yeast includes compressed yeast (approx. 28% dry substance (DS)) or yeast milk (20% DS) or the filtrate which accumulates during the manufacture of the compressed yeast, or a mixture of the above.
  10. A final dough which can be obtained by processing a pre-dough concentrate according to one of Claims 1 to 9, characterised in that the pre-dough concentrate is mixed with flour, water and cooking salt to form a final dough and is processed using the plain dough method.
  11. A final dough according to Claim 10, characterised in that the pre-dough concentrate according to one of Claims 1 to 4 is mixed using wheat flour and a rye flour proportion of not more than 65% to form a dark final dough.
  12. The final dough according to Claim 10, characterised in that the pre-dough concentrate according to one of Claims 1, 7 or 8 is mixed using wheat flour to form a light final dough.
  13. A method for the manufacture of a pre-dough concentrate according to one of the preceding claims 1 to 9, characterised in that at least mechanically or thermally or thermomechanically modified wheat bran, with at least a reduced aleuron proportion, yeast and, where required, ascorbic acid, are mixed into a viscous to firm paste which is fermented after the mixing for up to six hours at 26°C to 32°C and subsequently the fermentation is starkly inhibited by cooling to 2°C to 6°C.
  14. The method according to Claim 13, characterised in that, after the mixing, a heating of the pre-dough concentrate to 25 to 32 °C is permitted and cooling takes place within 24 hours to a paste temperature of approximately 0°C to 4°C.
EP04761925A 2003-10-08 2004-09-16 Pre-dough concentrate for wheaten bread and mixed flour bread and method for its preparation Active EP1670317B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE10347250A DE10347250A1 (en) 2003-10-08 2003-10-08 Pre-dough concentrate for wheat and mixed breads
PCT/CH2004/000585 WO2005032260A1 (en) 2003-10-08 2004-09-16 Pre-dough concentrate for wheaten bread and mixed flour bread

Publications (2)

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EP1670317A1 EP1670317A1 (en) 2006-06-21
EP1670317B1 true EP1670317B1 (en) 2008-07-09

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EP (1) EP1670317B1 (en)
AT (1) ATE400180T1 (en)
DE (2) DE10347250A1 (en)
WO (1) WO2005032260A1 (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2793590A2 (en) * 2011-12-21 2014-10-29 Nestec S.A. Dough products having an open-cell structure and methods for making same
RU2504957C2 (en) * 2012-03-26 2014-01-27 Эдуард Рафаэлович Юнусов "chelninsky" bread composition and preparation method
EP2801257A1 (en) * 2013-05-10 2014-11-12 Casteggio Lieviti S.r.l. Leavening preparation comprising a stabilized enzymatic mixture

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1420856A (en) * 1973-08-31 1976-01-14 Pillsbury Co Bread products
DE2837294A1 (en) * 1977-08-29 1979-03-15 Sodes Sa Food prods contg. bran, gluten and flour - prepd. continuously by extruding mixt. with water; used in diet bread, cereals, etc.
ATE283633T1 (en) * 1998-07-09 2004-12-15 Csm Nederland Bv FERMENTED, PASTEURIZED PREFERMENT
CA2289986C (en) * 1999-11-16 2005-05-03 Ikuo Koshiishi Method for producing additive stuff for bread or the like and additive stuff for bread or the like
FR2838297B1 (en) * 2002-04-12 2005-06-17 Lesaffre & Cie NEW PROCESS FOR BREADING FRENCH LEAVES OF FRENCH TYPE BREAD

Also Published As

Publication number Publication date
DE502004007575D1 (en) 2008-08-21
EP1670317A1 (en) 2006-06-21
WO2005032260A1 (en) 2005-04-14
DE10347250A1 (en) 2005-05-04
ATE400180T1 (en) 2008-07-15

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